Cookie dough Pumpkin Balls...an experiment gone yummy!

I love to roast pumpkins this time of year, and today I had two little guys that I roasted and pureed to use in smoothies, pancakes, muffins, loaf, dinner and more! Yup, I love ALL things pumpkin. I reserved some of the pumpkin puree for immediate use, and wanted some pumpkin in my belly ASAP, so I made these no-bake delicious pumpkin balls.

I didn't know what I was doing at the start, but kept adding things until the consistency was right. I hope I have the amounts right for you:) But I think it's basically no fail, just add extra coconut flour if it's not firm enough OR extra pumpkin if it's too dry

Here goes!

Ingredients:
-1 cup pumpkin puree (either canned, or roasted pumpkin)
-1 cup ground almonds (or almond flour)
-1/2 cup coconut flour
-1/4 cup ground flaxseed
-1/4 cup honey (less or more depending how sweet you like it)
-1/4 tsp sea salt
-1 tsp Pumpkin Pie Spice
-1 tsp Cinnamon

Put all ingredients into the food processor and mix until it sticks together. Check to see if the mixture sticks together when you pinch it, but is not TOO wet. If it's too wet (your pumpkin puree may be more or less watery), add more coconut flour.

NOTE: be careful with how much coconut flour you use - it will continue to absorb moisture as it sits, so don't make it TOO dry!

Roll about 1 Tbsp into balls using your hands. As an option, roll each ball in cinnamon or cinnamon sugar (I used cinnamon and Lakanto brand Monk fruit sweetener).

Refrigerate the balls - they will firm up further!

NOTE: These balls are paleo, gluten-free, grain-free, and dairy-free! To make them vegan, sub the honey for maple syrup!

Do you want more pumpkin recipes?

Try my Superfood Pumpkin Balls here

or my Paleo Pumpkin Cheesecake